It’s officially summer and the weather is heating up. When the weather gets warm it often doesn’t feel like soup weather. Unless, that is, you make a chilled soup like this Chilled Cucumber and Dill Soup from my friend and favourite chef, Luisa Rios of Cooking Journeys.
Though cucumbers contain a lot of water, they are still packed with nutrition. Keep the skin on for a good source of fibre, silica, potassium, and magnesium. This low calorie vegetable is also rich in vitamins A, C, and folic acid. Because of the silica content, cucumbers are particularly good for healthy connective tissue–bones, cartilage, muscles, tendons, and ligaments. It is also important for healthy skin and hair.
Dill (I’ve blogged about a delicious dill soup before) is great to help with your digestion and is both antimicrobial and anticancer.
- 1 1/2 large cucumbers
- 1 small handful fresh mint
- 1 small handful fresh dill
- 2 cups vegetable stock
- 2/3 cup plain yogurt (or for a vegan option, use silken soft tofu)
- salt and freshly ground black pepper to taste
- Trim the ends of the cucumber and discard the seeds.
- Chop the cucumber into chunks and place in a food processor.
- Add the mint and dill.
- Process until finely chopped.
- Add the stock and process until well mixed.
- If you want you can press the soup through a fine strainer (though I probably wouldn't bother).
- Gradually whisk the yogurt into the soup until well blended.
- Season to taste with salt and pepper.
- Cover and refrigerate overnight or for at least 4 hours.
- Whisk the soup well before serving and taste for seasoning.
- Chef Luisa suggests chilling the serving bowls to make for an even better presentation and serve with a nice, thin crisp bread.